Hello my friends!
Today let’s have comfort food, simple and good.
Here is a typical recipe from the French gastronomy: the Dauphine potatoes.
Super crunchy, soft inside and homemade. What’s not to like??
And if I tell you that it is inspired by an Alain Ducasse recipe, you might be even more interested!
So there are two main steps for this Alain Ducasse recipe:
– first you will make Duchesse potatoes, that means mashed potatoes with butter and eggs,
– then you will make a chou pastry with milk only (no water like in Christophe Adam chou pastry recipe that you already have on the blog).
I made a lighter version, instead of 3eggs in the Duchesse like Mr Ducasse recommends, I only put one.
This Dauphine potatoes recipe is really delicious and will be the perfect side dish for meat or fish!
This recipe has two great upsides:
– the Dauphine potatoes can be frozen before frying. That’s a great point when you need to organize a lunch or dinner. In this case, pipe your Dauphine potatoes on a baking mat (avoid the baking paper since the batter is warm and humid, after piping you might have a humid paper that will be ripped, it will be difficult to remove the potatoes. I did it once… won’t happen again…)
– if you have potatoes left over, you will know what to do with them. Yes! Dauphine potatoes that you will freeze! Good idea!! In this case you will heat them with your microwave oven once mashed because the Duchesse potatoes must be at the same temperature as the chou pastry to get an homogeneous batter.
(Here my Dauphine potatoes were the perfect side dish to my Alsatian meat balls, the “fleischkiecheles”!)
A sauce pan,
A potato masher,
A piping bag with nozzle, a star one here
And a fryer.
I gave you all my tips! Let’s do this!!
The recipe, Chef!
- 450 g potatoes (for the Duchesse)
- 1 large egg (for the Duchesse)
- 30 g butter at room temperature (for the Duchesse)
- 1/2 teaspoon salt (for the Duchesse)
- 120 g milk (for the chou pastry)
- 60 g butter (for the chou pastry)
- 1/2 teaspoon salt (for the chou pastry)
- 70 g flour (for the chou pastry)
- 2 eggs (for the chou pastry)
- 2 pinches nutmeg powder (for the chou pastry)
- Oil for frying
Make the Duchesse.
Cook the potatoes, if possible with their skin, in a large volume of salted water.
Once cooked (check with a knife), peel the potatoes and mash them.
Add the egg and butter. Mix well and set aside.
Make the chou pastry.
Melt the butter into a sauce pan with the milk, salt and nutmeg then boil.
Lower the temperature and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.
Keep on mixing while your sauce pan is still heating slowly (we say that we dry the pastry) for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.
Remove the pan from the heat and add one egg and whisk until you get an homogeneous mixture.
Add the second egg and whisk. Your mixture must be smooth and homogeneous.
Finalize the dauphine potatoes: mix both warm preparations.
Heat the oil in your fryer at 170 degrees.
Pipe the dauphine potatoes or make dumplings with two spoons.
Fry them for 5-6 minutes, shake the frying basket from time to time to prevent the potatoes to stick to one another.
Enjoy right away.